Yield: 4 servings
|1½ cup||olive oil|
|4.00||fresh jalapeno peppers; chopped|
|2.00||fresh poblano peppers; chopped|
|1.00 tablespoon||crushed red pepper|
|1.00 teaspoon||freshly-ground black pepper|
|1.00 tablespoon||minced garlic|
|12.00||fresh scallops; cleaned|
|2.00 cup||mango and roasted pepper salsa|
|1||fresh cilantro sprigs|
Preheat the grill. Combine all the ingredients except the garlic in a saucepan over high heat. Cook stirring, for 4 minutes. Stir in the garlic and remove from the heat. Cool the mixture. Pour the mixture into a food processor. Puree the mixture until smooth. Refrigerate the sauce for 7 days. Place 4 scallops on each skewer. Marinate the skewers in the Piri Piri for 1 hour. Place the skewers on a hot grill and cook for 3 to 4 minutes on each side. Baste the skewers with the sauce, occasionally. Mound the salsa in the center of the plate.
Place the skewers directly on top of the salsa. Garnish with fresh cilantro sprigs. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2372 broadcast 05-05-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000